Created by Amber Sullivan | Serves 2-3
ingredients
Pumpkin Butter:
- 1 15-ounce can pure pumpkin puree
- 1/3 cup applesauce
- 1 tsp pumpkin pie spice
- 1/4 cup maple syrup
- 1/2 cup coconut sugar (or brown sugar or date sugar)
- 1/2 tsp sea salt
- 1 tbsp lemon juice
Toasted nuts:
- 1/4 cup pepitas
- 1/2 cup pecans, crushed
- 1/2 tbsp melted coconut oil
- 1/2 tsp cinnamon
Parfait base:
- 5 – 7 ounces yogurt (kefir, greek, plain or vanilla yogurt)
- Drizzle of honey
- Optional slices of pear, apple, figs or dates
Directions
- While oven is preheating to 350 degrees F, add all of the pumpkin butter ingredients to a saucepan, and set on stovetop over medium heat
- Stir constantly until sugar has completely melted and mixture has slightly thickened, about 10 to 15 minutes
- Take off heat and set aside to cool
- In a small bowl, toss nuts with melted coconut oil and cinnamon until coated
- Layer a small sheet pan with parchment paper or foil; toast nuts in oven for 8 to 10 minutes, until toasty
- Remove and let cool
build the parfait
- Spoon yogurt into a bowl; swirl in a few spoonfuls of the pumpkin butter
- Top with slices of fruit and add a handful of the toasted nuts
- Finish with a drizzle of honey, if desired
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
